YAMBA PRAWN SALAD WITH ASIAN COLESLAW AND NAM JIM DRESSING
Recipe by Warwick Hilli, Executive Chef at Kingston Heath Golf Club, Melbourne, Australia
Recipe and photo courtesy of Golf Kitchen Magazine by Diana DeLucia
Serves 4
Ingredients
Prawns
16 Yamba Prawns (boiled)
1 Avocado
1 Mango
Asian Coleslaw
¼ Wombok
¼ bunch Basil
¼ bunch Coriander
¼ bunch Vietnamese Mint
¼ bunch Common Mint
½ Red Capsicum (julienned)
½ Yellow Capsicum (julienned)
1 Carrot (julienned)
Nam Jim Dressing
400ml Water
400g Yellow Rock Sugar
3 Red Chilli’s (de-seeded and chopped)
2 cloves Garlic (chopped)
1 Tablespoon Ginger (chopped)
3 Limes (2 juiced and 3 zested)
Garnish
20 grams Shallots (fried)
5 grams Black Sesame Seeds
2 punnets Micro-Herbs
Preparation
Prawns
Peel the prawns and devein, leaving only the tails on.
Dice the mango and avacado into small cubes.
Asian Coleslaw
Tear off the outer leaves of the wombok and discard, then finely shred the wombok and place into a medium size bowl. Add the fresh herbs and julienned vegetables, then place into the refrigerator.
Nam Jim Dressing
Bring the water and rock sugar to a boil.
In a blender blend the red chilli, garlic, ginger and zest of 1 lime. Add to the boiling water and simmer for 10 minutes.
Remove from heat then add the zest and juice of 2 limes.
Assembly
Place 4 prawns on the base of a serving dish. Top with a ¼ of diced or fanned avocado. Scatter the diced mango over the top.
Mix the nam jim dressing with the Asian coleslaw to lightly dress the salad. Arrange the salad loosely over the prawns, then garnish with the fried shallots, black sesame seeds and micro-herbs.
Wine Match
2015 Pikes Traditionale Riesling, Clare Valley, South Australia
Picture
Picture
The 14th hole at Kingston Heath Golf Club, in the renowned Sandbelt region in Melbourne, Australia
Image courtesy Kingston Heath
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